Butterfly Pea Flower Glutinous Rice Balls in Sweet Ginger Syrup

Name: Butterfly Pea Flower Glutinous Rice Balls in Sweet Ginger Syrup
Total time: 3000 s
Cuisine: American
Ingredients: 1 package glutinous rice flour (about 14 ounces or 400 grams); Palm sugar or brown sugar; Toasted sesame seeds; Butterfly pea flowers, beetroot powder, matcha powder; Rock sugar; Tapioca starch; 1 small piece of ginger

Trần Việt Anh @BeNgop286

These colorful glutinous rice balls are made with butterfly pea flowers for a beautiful blue hue.

Trần Việt Anh @BeNgop286

These colorful glutinous rice balls are made with butterfly pea flowers for a beautiful blue hue.

Saved

Ingredients

30–50 minutes, depending on quantity

1 packageglutinous rice flour (about 14 ounces or 400 grams)
Palm sugar or brown sugar
Toasted sesame seeds
Butterfly pea flowers, beetroot powder, matcha powder
Rock sugar
Tapioca starch
1small piece of ginger

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Steps

30–50 minutes, depending on quantity

1

To make the colors: For blue, steep butterfly pea flowers in hot water until the color releases, then strain to get the colored water. For green (matcha) and red (beetroot), do the same—steep in hot water and strain through a fine sieve.
2

To make the dough: For plain white dough, mix the glutinous rice flour with warm water (do not use boiling water, as it will cook the flour and make it sticky and hard to shape). For colored dough, use the colored water instead of plain water. Knead until the dough is soft, not dry, and not too sticky.
3

To shape and cook the rice balls: If you want a filling, wrap a small piece of sugar inside each ball and roll into a round shape. For unfilled rice balls, just roll the dough into balls. To cook: Bring a pot of water to a boil and prepare another pot of boiled water that has been cooled. Drop the rice balls into the boiling water; when they float to the surface, let them cook for a moment, then transfer them to the pot of cooled water. Arrange on a plate. For the sweet ginger syrup: Dissolve rock sugar and tapioca starch in water, bring to a simmer until slightly thickened, then add the cooked rice balls and a little sliced ginger. Once it comes to a boil, serve in bowls.